Boursin Eclairs

These vegan cheats eclairs are going to change your world.

2 hours cook

Serves 4

Hugh Woodward

Ingredients

Carrot "Salmon"

1 largecarrot

1 tbsppickle brine

1 tbspcaper brine

1 tsp smoked paprika

1 tsplemon juice

1 tsp salt

1 tspfreshly ground black pepper

Cheat's Eclairs

2 rollspuff pastry

1 tbsp vegan double cream

Boursin Cream

2 packsBoursin Plant Based

2 tbspvegan double cream

Everything Seasoning

2 tspsesame seeds

1 tspblack sesame seeds

1 tsp poppy seeds

½ tsponion flakes

½ tspgarlic flakes

1 tspflaked sea salt

to garnishchives

Get lost, choux pastry! These are SO much easier. Stuffed full of Boursin with a ingenious "Smoked salmon"

Method

Use a peeler to slice thin slices of the carrot. Blanch for roughly 1 minute in boiling, salted water, then remove the slices.

Whisk the brines, paprika and lemon juice and pour over the carrots. Leave the marinade for a few hours, preferably.

Preheat the oven to 180°C. Cut the pastry into 6 rectangles and roll them up, short side to short side. Bake until golden and puffed up. When cool enough to handle, poke holes in the bottom to let the steam out and allow to cool.

Whisk the Boursin and the cream together until smooth and making soft peaks.

Get one piping bag and pipe half the mix into the bottoms of the eclairs. Then place the other half in a star nozzle bag.

Whisk the everything seasoning together and pipe the mix on top of the eclairs. Top with slithers of the carrots, scatter with the seasoning and serve.